http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005253448-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3fe0f3b907f92ba5568cd347843edf21 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2004-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1540a27bed780a4d9045778a26a3635c |
| publicationDate | 2005-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005253448-A |
| titleOfInvention | Maintaining freshness and effective use of recycled foods |
| abstract | PROBLEM TO BE SOLVED: Vegetable waste is increasing as industrial waste in the fresh market of large cities. In addition, the pickled liquid that makes plums is high in salt and is polluted by the ocean because it is dumped into the ocean. In order to make processed foods with high storage stability by combining these industrial wastes, we streamlined productivity. SOLUTION: Vegetable waste, marine fish meat, and livestock meat processing waste are collected from the dried plum batter to adjust the taste, and bamboo charcoal is added to make a freshness-keeping liquid. This is combined, soaked, drained, and sterilized by heating in a microwave oven, dried to make a long-term food. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106765135-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008173049-A |
| priorityDate | 2004-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.